Ingredients: 1 1/2 cups (375 ml) plain yogurt 3 cloves garlic, thinly chopped 1/4 cup (60 ml) fresh parsley, chopped or 2 tbsp dried 1/4 cup (60 ml) fresh basil, chopped or 2 tbsp dried 2 tbsp. (30 ml) fresh thyme, chopped or 1 tbsp. dried 2 tbsp. (30 ml) fresh tarragon, chopped or 1 tbsp. dried 3 tbsp. (45 ml) Dijon mustard salt and pepper to taste 1 1/2 lbs. (750 gr) lamb, cubed (shoulder or leg) 8 cherry tomatoes 8 mushrooms 8 pearl onions or French shallots Directions:1. Combine yogurt, garlic, herbs, mustard, salt and pepper. 2. Add lamb. Marinate in refrigerator for at least 2 hours (no more than 6 hours). 3. Remove lamb from marinade, draining excess marinade. Skewer lamb and vegetables. 4. Cook over grill, uncovered, 7 to 8 minutes on each side. |